Category Archives: meat

Post navigation

Every year, cows kill more people than sharks. And yet nobody ever makes a horror movie about them, and there’s no Cow Week. These deadly beasts have managed to stay completely under the radar… until now. Find out just why cows are so deadly.

Getting enough protein is important, regardless of whether you want healthy skin and nails, to lose weight, or get bulging biceps. But “enough” could be the difference between eating a few extra eggs and washing down your steak with protein shakes. Here’s how to find out.

If you’re obese and calculate your needs based on total body weight, you’re overdoing it on the protein. Go by your ideal body weight, not your current body weight. So if you’re 250 pounds and want to be 180 pounds, you’d multiply your intake by 180, not 250. (81-122 grams of protein per day for a sedentary person, for example.)

Assume, for the sake of argument, that KFC’s fried chicken is, as advertised, “finger lickin’ good.”

Would you really want it to remain on your fingers? Indefinitely?

These are just two of the salient questions raised by the chicken chain’s new Hong Kong marketing campaign, in which it is offering lickable, edible fingernail polish in two flavors: Original, and Hot and Spicy.

My father never cooked a meat without some kind of marinade. He always used a slew of ingredients: salt, pepper, Season-All, Cajun seasoning, vinegar, olive oil, liquid smoke, Worcestershire, hot sauce, onions, lemons… I’m pretty sure this isn’t a complete list, but I’ve honestly forgotten the rest! It always tasted amazing, but the long list of ingredients was definitely a detriment whenever replicating the marinade.

One day, we were out of vinegar and he asked me to grab some Italian dressing instead; I was surprised when I couldn’t taste the difference despite the substitution. The same thing happened when he substituted barbecue sauce instead of liquid smoke… and that’s when the wheels in my head started turning. Using these two ingredients, I would be able to create something close to my father’s famous marinade—with far less hassle and only two ingredients!

The easiest way in the world to bake chicken is literally just put the chicken in a pyrex, dump a bunch of Italian dressing on it, and put it in the oven.

I was dubious about how this could work for so many types of meat, but the article explains the different marinating ratios. I’ll have to try this at my next cookout, which should be soon given the fair weather we’ve been having.

As a child, you may have imagined your adult diet as a buffet of your favorites, like hot dogs and Oreos. Your tastes probably matured along with the rest of you, but a childhood classic still hits the spot once in awhile. To make sure you revisit the past in the tastiest way possible, we’ve rounded up some upgrades.

I’m surprised no one has mentioned using an actual thermometer here. People are notoriously bad at estimating temperatures and most foods need to be reheated to at least 74° C/165° F. Your finger will hurt long before you get to that point.

Americans, unsurprisingly, are not hitting the major dietary milestones of the recommended diet—and they haven’t been for quite some time. But the ways in which they’re doing that has changed quite a bit in the last few decades.

The [US] federal government just released a new set of dietary guidelines, and as always, they’re a work of both science and politics. They include controversial changes: for instance, sugar now has a limit, and cholesterol does not. Here’s your guide to what’s new, what isn’t, and where the experts disagree.

I know of not one person who actually gives any credance to what the fools at the USDA say. Certainly not enough to measurably change their diets. But school lunches, WIC, and military meals are based on this. Dieticians base their advice off the guidelines. And media of all kinds is full of news about how people should be paying more attention to the new cholesterol and sugar guidelines.

Do we all go and look up exactly how many cups of vegetables we should be eating? No. But they do have a major effect on what the country eats. After all, if everybody ignored the guidelines, industry wouldn’t be so eager to influence them.